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Wilted Spinach with Toasted Garlic Chips

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Wilted Spinach with Toasted Garlic Chips

2 Comments 30 April 2011

I got this recipe from my mother in law who is always trying something new and delicious. Instead of sauteing the spinach, she uses the hot oil from frying the garlic to wilt the spinach. The result is a delicious “salad” spinach. This technique also leaves no room for “spinach soup“, which can happen from sauteing the spinach for too long a period. I usually serve the spinach as a salad at room temperature before the main course, or as a side dish to a salmon or steak. And I always eat the leftovers for lunch the next day.

Kosher Ingredients

Two bags Baby Spinach leaves refrigerated (I use the pre-washed bags and then wash and dry it very well one more time.)

4-6 Cloves of garlic sliced thin (I use a mandolin and put it on the medium setting)

Kosher salt or sea salt to taste

4 tablespoons Good quality extra virgin olive oil

 

Directions

Before you begin, make sure to have washed and dried the baby spinach leaves. Place the spinach in a large heatproof bowl, such as  pyrex. Refrigerate the spinach (the spinach must be cold prior to pouring the oil onto it).

In a medium sauce pan place the olive oil and sliced garlic cloves and season with salt-Do not over salt because you will add salt onto the leaves themselves after you pour the hot oil.

Heat oil and garlic on a medium to high flame. Cook garlic in oil until just golden, and  pour mixture  (very carefully) into the pyrex bowl. Toss gently so that the oil is well coated on the leaves. More salt can be added at this point if you prefer.

Leaves will slightly change in color and will wilt. Serve immediately or at room temperature. Can be refrigerated once cooled and served later that day.

 

Note Do not over cook the garlic slices as they will turn bitter if cooked too well done. Using a mandolin is preferred so that the garlic will cook evenly.

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Dining Room Tablescapes

kosher recipes

Dining Room Tablescapes

No Comments 07 April 2010

A lot of people ask me how they should set up their dining table when they aren’t using it. Runners, candle sticks, flowers?

There are a lot of different ways to stage a dining room table. The arrangement should depend on the look of your room, but also on how often you use your table. If you use it every night for dinner, it would be very irritating to have a lot of different things to remove every night!

This is the dining room of designer Kelly Wearstler. They must not eat here often!

The eye needs something to look at when it comes into a room. That means layering objects of varying heights, textures and styles somewhere in the room. Even if you have a modern or minimalist home, layering is a must to create interest.

All these objects dont need to be on your dining table. You can leave the table bare, or simply styled and create a table scape on your sideboard.

Sometimes one chic vase or sculpture is enough to carry the whole room.

Create a grouping of vases or objects. You dont even have to put flowers in those.


A tray  helps to unify objects that dont seem to be related. It makes them look neat and intentional as opposed to a pile of stuff that you just left somewhere. A tray with tea service, candle sticks, glasses, vases or a stack of dishes will look chic in the center of a table or on a sideboard.

 

Some other things to consider:

1. Books

2. Potted plants

3. Use what you have!  Your serving platters, cake stands and cloches could look great when artfully arranged.

And remember to change it up and experiment!

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Personalize Your Party and Chic Gifts!

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